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Toast with Hard Boiled Eggs & Bagna Cauda // Also, Walnut Bread

Posted Feb 13 2013 12:00am

hard-boiled eggs on toast with bagna cauda

Over the weekend while looking to employ the half dozen loaves of walnut bread cluttering my countertops, I stumbled upon this little gem of a tartine in Nancy Silverton’s Sandwich Book . Silverton had apparently prepared this snack grilled bread topped with hard-boiled eggs bathed in a warm anchovy sauce for Mario Batali one summer evening when he stopped by the piazza in the Italian town where she had been vacationing. Smitten with the combination, Batali insisted that Silverton include this creation in her nearly completed book celebrating the Thursday-night sandwich tradition at her restaurant, Campanile. And, with the addition of arugula, she did.

It all sounded too idyllic an Italian piazza, a summer evening, a vacation, a warm anchovy bath not to try immediately. And so, my introduction to bagna cauda, a classic Italian sauce made with anchovies, garlic, olive oil, butter and lemon juice came by way of an untraditional recipient hard-boiled eggs at an unconventional time of day breakfast and I am sorry this meeting occurred only because I now have to accept that for 31 years I have been missing out on some serious goodness.

I have no excuse. I have been reading about bagna cauda, which translates to “hot bath,” for years in all of my favorite west coast cafe cookbooks Zuni, Chez Panisse, Tartine

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